Chuck Hughes' deliciously braised octopus and tangy potato salad is the perfect dish that is refreshingly satisfying.
Recipe courtesy of Chuck Hughes and Chuck Hughes
Save Recipe Print
5 hr 55 min
25 min
4 hr
1 hr 30 min
6 to 8 servings


Potato Salad:


For the octopus: Cut the head off the octopus. Combine the tentacles, parsley, olive oil, oregano, thyme, shallots and garlic in a cast-iron pot over medium-high heat. Cover and gradually bring the mixture to a boil. You don't need to add any liquid to the pot because the octopus will release its own braising liquid. Once it comes to a boil, reduce the heat to medium-low and simmer for 1 hour.

Remove the octopus from the heat and let cool in the braising liquid. On a large piece of plastic wrap, lay the tentacles top to tail. Season with salt and cracked pepper. Tightly roll up (it should look like a long sausage). Use more plastic wrap to secure the octopus, if necessary. Refrigerate for at least 4 hours (or overnight) to set.

For the potato salad: Combine the gherkins, capers, oil, mustard, vinegar, potatoes, shallots, chiles, chives and parsley in a large bowl. Season with salt and pepper.

To serve, unwrap the octopus and thinly slice. Divide the octopus among plates, drizzle with olive oil and garnish with lemon zest and celery leaves. Serve the potato salad alongside.

Cook's Note: The octopus head can be reserved and then sliced and eaten with the rest of the dish.

Get the Recipe

Rainbow Bundt Cake

No painstaking decorating is required for this whimsical dessert.


Potato Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Bobby Flay

Tarragon Potato Salad

Recipe courtesy of Ina Garten

German Potato Salad

Recipe courtesy of Mary Nolan

French Potato Salad

Recipe courtesy of Ina Garten

Colcannon (Irish Potato Salad)

Recipe courtesy of Jason Priestley

Tangy Tomato Brisket

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories